Beer Mustard

Directions

1. 1
   Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
2. 2
   Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
3. 3
   Sterilize the jars and lids in boiling water for at least 5 minutes.
4. 4
   Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
5. 5
   Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6
   Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7
   Refrigerate the jars of mustard for 2 weeks before using.